Lightly grease an 8-inch square cake pan and line with parchment Beat together the cheese, vanilla, extract, and 5 teaspoons of the sugar until smooth, set aside Beat the eggs and remaining sugar until light and fluffy.
Place the butter and the cocoa in a small pan and gently heat, stirring until the butter melts and the mixture combines, then stir it into the egg mixture.
Fold in the flour and nuts Pour half of the brownie mixture into the bottom of the prepared baking pan and level the top.
Carefully spread the cream cheese mixture over that, then top with the remain brownie mixture.
Bake for 40-45 minutes, cool in the pan To make the frosting, melt the butter in the milk.
Stir in the confectioner's sugar and the cocoa.
Spread over the cooled brownies and decorate with the pecan halves.